Yankee Bread Stuffing Recipes

BASIC BREAD STUFFING

Steps:

• Combine bread, onion, celery and all seasonings. Add melted butter. Toss gently to mix. Then add hot broth to moisten to desired consistency (but be careful NOT to make it soggy; a little dry is best since it will retain juices from cooking inside the turkey).
• Stuff into the cavity of the turkey before roasting, if desired.
• OR: Pour all into a large casserole and bake in a preheated 350 degree oven for 35-45 minutes, not letting the top get too crispy.
• NOTE: Allow 1 cup stuffing for each pound of poultry.

YANKEE BREAD STUFFING

Steps:

• Place sausage in a large skillet. Cook over medium high heat until browned. Drain on paper towels, set aside.
• Wipe out pan with paper towels and return to burner. Put butter in the pan to melt. Place the celery and onions in the pan and cook until tender.
• In a large bowl place the bread, sausage, celery, onions and seasonings.
• Beat the eggs in a small bowl and then mix into sausage/bread mixture.
• Pour broth over the mixture and mix. The mixture shoudl be moist and not mushy. Add more broth if needed.
• Place in large baking dish and bake at 350 degrees for 45 minutes or until heated through and a nice crust has developed on top.

BASIC YANKEE BREAD STUFFING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.
• Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
• Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
• Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.